Chicken Caesar Pasta Salad

If you like mascarpone cheese, then you'll love the winning combination when this creamy cheese is paired with chicken and pasta in Chicken Caesar Pasta Salad


Serves 6
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 364
Fat 15.6 g
Satfat 6.9 g
Sodium 446 mg


6 ounces uncooked farfalle pasta
8 cups torn Swiss chard
Cooking spray
12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 cup unsalted chicken stock (such as Swanson), divided
1 1/2 tablespoons all-purpose flour
1/3 cup mascarpone cheese
3 1/2 tablespoons chopped fresh parsley, divided
3/4 cup toasted fresh breadcrumbs
4 teaspoons minced fresh garlic
1/2 teaspoon grated lemon rind
3 canned anchovies, drained and finely chopped
2 cups halved cherry tomatoes
1 cup thinly sliced shallots
1 tablespoon olive oil


1. Cook pasta according to package directions, omitting salt and fat, and adding Swiss chard to pasta during last 2 minutes of cooking; drain.

2. Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture and 3/4 cup stock to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.

3. Preheat the oven to 450°. Combine breadcrumbs, 1 1/2 tablespoons chopped fresh parsley, garlic, lemon rind, and anchovies. Combine tomatoes, shallots, and olive oil. Bake tomato mixture at 450° for 15 minutes. Combine the pasta, tomato mixture, and chicken mixture, and cook for 1 minute. Spoon about 1 cup pasta into each of 6 bowls; sprinkle evenly with breadcrumbs.